Aug 012020

What’s in the fridge? Wednesday

I have no plan for dinner, but I know I need to make something. What is in my fridge and pantry?

Rustic gnocchi with mushroom sauce

Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 2 People
Print Recipe


  • olive oil 2 tbsp
  • Mushrooms about 8 good sized ones
  • Gnocchi I had Feta and spinach
  • Leek 2 inches
  • Unsalted Butter a good chunk
  • garlic as you like
  • Chilli Flakes pinch
  • Smoked Paprika sprinkle
  • Basil pinch
  • Dill pinch
  • Cream about a third of a container
  • Salt & Pepper to taste
  • Parmesan optional


  • First: Prep the veggies. Chopping mushrooms, leek and garlic to your preferred size - You want to cook and finish everything, around the same time.
  • Bring a medium pot salted water to the boil for the gnocchi. Usually it takes about 3-5 min depends if frozen or dry etc.
  • In a large pan bring about a 1/2 cup of salted water to the boil for the veggies and sauce.
  • Cook the mushroom and leek in the water till tender and the water is just about boiled away
  • Add a spoon of butter. Just as it melts add in the garlic, herbs and spices. A quick stir then add the cream. I refilled the cream jar with about 100ml of water, it helps thin out the sauce a bit and gets all the creamy goodness out the jar
  • Bring to a simmer for a few minutes. Taste and make sure you're happy with flavours. Adjust as needed.
  • Tastes test the gnocchi for readiness. Carefully - Drain the gnocchi and add to the sauce. Bring to a hard boil and once everything nicely mixed, serve.
  • Sprinkle with Parmesan and some crushed black pepper. Dinner is done.


While prepping your veg, heat your serving plates in the oven 50°C - if it is winter 
Using water to cook your mushrooms is a healthier choice, and the mushrooms don't shrivel too much this way. 

Write a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating